New York Times Cooking Eggplant

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This may take some time since the eggplant will first release all of its water before beginning to brown so have some patience with this.

New york times cooking eggplant. Classic Recipes for a New Century. Taste and add more salt if necessary. Bake for about 5 more minutes until the cheese is melted.

Line a baking sheet with foil and brush with olive oil. Andrew Scrivani for The New York Times. Heami Lee for The New York Times.

I also changed it up a bit. Slice the eggplant about 12 inch thick. Smoky eggplant croquettes.

Heat the oven with the oven rack in the middle to 400F. Lightly brush eggplant slices with good olive oil grill on a very hot gas grill a few minutes on each side. Place half of the sliced round eggplant on the bottom.

46 out of 5 stars. One of the things I had intended to cook that evening was an eggplant stirfry because I wanted to ask whether one needed to salt eggplant as many recipes tell you to do to reduce bitterness. Andrew Scrivani for The New York Times The day I chose to grill the eggplant was one of those recent New York City scorchers so I was delighted to keep the cooking outside.

Cut it into slices or cubes toss with salt in a colander and let excess water drip out for 30 minutes to an hour. Layer half each of the eggplant and mushrooms in 13x9-inch pan sprayed with cooking spray. In this weeks Science Times I wrote about cooking a meal for food scientist Shirley Corriher and looking for scientific reasons for some of the odd things recipes make you do.

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